Text 17965, 91 rader
Skriven 2014-10-11 10:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: institutions 98
=======================
 ML> I don't understand any of it. But then whenever there's
 ML> a musicians vs. board conflict, I tend to knee-jerkedly
 ML> take the former side, even though my own activities are
 ML> gravitating in the other direction these days.
 NB> I would probably generally knee-jerk the same way, given that most of
 NB> my RPO friends have been musicians, not board...  :)

Yesterday I went to the annual meeting of our little
enterprise, and at the dinner afterwards I sat with board
members of the Cecilia Society and Collage and next to the
executive director of Emmanuel Music on my side with members
of the BSO and the Chamber Music Society of Lincoln Center
on the other, with a walking space between. Symbolic, and
what the heck was I doing on the wrong side? Sadly, the
BSO people were much younger, and I didn't know them, except
for one or two from the olden days who vaguely remembered
me but couldn't quite place me ... .

Other news - Nicholas was there, looking rather under the
weather. He went in for a kidney transplant a month ago, but
they found a complication that prevented that, and he just
got out after 3 1/2 weeks of treatments and no transplant.
Ugh. Gunther was there, and I am afraid that he's on the
way out - he's lost a bunch of weight, but the bad thing was
that he heaped praise on the quite ordinary Melini Chianti
that he was served. We were looking forward to 2015, his
90th, and I have my doubts.

 ML> Not too optimistic on this - we had our Keith Lockhart,
 ML> who never improved.
 NB> They have to start somewhere..  (G)   I'll have to ask Mommy what she
 NB> thought of Ward... she just went to a concert with him conducting.. 

And?

 NB> I don't think it was the choices so much... His greatest fans, from
 NB> what I understood, were with those that were also part of the Chamber
 NB> Music Society... He continued to conduct them... or at least was
 NB> supposed to... I remember something about him leaving them high and dry
 NB> at some point, before they had expected him to leave

Sounds then that the guy had an issue (mental? authority?).

 ML> Dairy Free Chicken Liver Mousse
 ML> 1/2 c apple cider (of course you may substitute wine)
 NB> Did you add that parenthetic note or was it in the original...?
 
Interestingly, that was in the original.

 NB> ... The pinata smiled, not realizing kids would beat him with a stick.

Somehow I found that very poignant in a horrible sort of way.

Scallops carpaccio
Categories: raw, shellfish, starter, chichiteux
Servings: 1

h - For the vinaigrette
1/4 ts Dijon mustard
1/4 lemon, juice of
1/2 oz extra virgin olive oil
1 pn pink peppercorns, crushed
h - for the scallops
1 1/2 lg dry scallops
1/4 oz pancetta, sm cubes
1 pn sea salt
1 pn fennel pollen
1/2 radish, julienned
Micro celery, for garnish

Combine the mustard and lemon juice in a small
bowl. Mix until smooth. Slowly add the olive
oil, whisking at a steady pace until it is
incorporated. Add crushed peppercorns. Set aside.

Place the pancetta cubes in small pan over
moderate heat to slowly render the fat.
Continue cooking until the pancetta is crispy.
Set aside. Cutting across the grain, slice the
scallops paper thin and layer pieces onto a
plate. Sprinkle scallops with sea salt, fennel
pollen, radish slices, and crispy pancetta.
Drizzle with vinaigrette and garnish with
micro celery or micro greens.

Massimo de Francesca, Domaso Trattoria Moderna,
Hotel Palomar, Arlington, VA

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